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Parmesan Crusted Chicken with Pasta Salad

Parmesan Crusted Chicken with Pasta Salad

Delicately flavoured, light but comforting. Why get take out?

Course Main Course
Keyword Parmesan Crusted Chicke with Pasta Salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Author Jane Georgiades


Pamesan Crusted Chicken

  • 6 chicken breasts
  • 1/2 cup plain flour
  • 1/2 cup parmesan or grana padano finely grated
  • 1 tbsp smoked paprika

Pasta Salad

  • 500 g pasta spirals, penne, shells or bows
  • 200 g salami of your choice cut in short batons
  • 250 g cherry tomatoes halved
  • 250 g milk cherry bocconcini sliced
  • 1.2 cup basil leaves loosely packed and cut in strips
  • 4 tbsp whole egg mayonnaise
  • 1/2 lemon juiced


  • 1/2 cup whole egg mayonnaise
  • 1 clove (lge) garlic minced


For the Pasta Salad

  1. Cook the pasta according to the packet instructions. Allow to cool. Combine with other ingredients or those of your choice in a large bowl. Mix well. Chill until cold.

Parmesan Crusted Chicken

  1. Slice each chicken breast in half, horizontally into thinner steaks. Combine flour, cheese and smoked paprika on a plate. Coat each chicken breast with flour mixture. Then on a high heat shallow fry chicken in oil covers a large frying pan or electric fry pan up to about 1/2 cm in depth. Chicken should be a deep golden brown and firm when cooked. Cook in batches and keep cooked chicken warm in an oven heated to 150°C.


  1. The easiest step - simply mix mayonnaise with the garlic in a small serving bowl.

Recipe Notes

A note about the mayonnaise.  This is a quick and easy meal but be prepared to used a good quality mayonnaise.  If you have time and are inclined you could make the aioli from scratch.